Beijing Sauce Shredded Pork, a classic Beijing dish, has a high reputation. It tastes salty and sweet, and has a rich sauce aroma. The main ingredient of this dish is lean meat, usually pork tenderloin, which is beautiful in color and very tender. It is rolled with dried tofu and scallions. It is fragrant and appetizing and is loved by everyone.

Beijing sauce shredded pork, you can make it at home for about 12 yuan. It’s delicious and saves money. The key to making this dish is the processing of the shredded pork. To ensure that the shredded meat is beautiful in color, tender and not sticky, the step of marinating and mixing is indispensable. I like to use egg white to catch the meat. Just stir-fry the shredded pork in a homemade way. Too much oil is used to make the meat smooth. , the oil temperature should not be too high when cooking, the egg white will solidify quickly, just become smooth and change color, and it will become old if fried for a long time. In addition to the tenderloin, I like to use Zhangqiu scallions from Shandong as the ingredients for Beijing sauce shredded pork. They are not so spicy and have a good taste. I use Northeastern dried tofu, which is thin and very fragrant.

The classic dish of Beijing sauce shredded pork is made at home. The shredded pork is tender and not sticky. It costs more than 300 yuan outside. You can make 12 pieces by yourself. It is delicious and saves money.

Prepare the main ingredients: pork tenderloin 300 yuan grams, 100 grams of dry tofu, 1 egg

Prepare auxiliary ingredients: 100 grams of sweet noodle sauce, half a green onion, 5 grams of chopped green onion, 4 grams of minced ginger, 1 spoon of cooking wine, 10 grams of sugar, vegetable oil

Production process:

The first step: prepare the ingredients: remove the fascia from the tenderloin and rinse it thoroughly

The second step: cut the tenderloin into slices about 6 mm wide. Then cut into strips about 6 mm wide. Soak in water, grab it a few times with your hands, then change the water and repeat the previous step until the shredded meat turns white and the water is clearer. Take out the shredded pork, squeeze off the excess water with your hands, add cooking wine, chopped green onion, minced ginger, and egg white, mix well, and marinate for 5 minutes (the shredded pork is marinated and mixed, the secret to tenderization is here)

Step 3: Cut dry tofu into four squares; shred green onions and place them on the bottom of a plate

Step 4: Heat a non-stick frying pan and add vegetable oil to 40% heat, put in and marinate Stir-fry the shredded pork

Step 5: When the shredded pork changes color, shovel it out and set aside

Step 6: Clean the wok, pour a little vegetable oil, and add a small amount of sweet noodle sauce Simmer until the color becomes darker, add sugar and continue to stir-fry

Step 7: When the sweet noodle sauce is thick and bubbling, add the fried shredded pork

Step 8: Stir-fry evenly until the shredded pork is covered with sweet noodle sauce, then turn off the heat and serve on a plate

Tips:

Step 2 can make the shredded pork whiter and more tender